Root Beer Float Ice Cream Recipes

ROOT BEER FLOAT ICE CREAM

Steps:

• Whip eggs until foamy, then slowly pour in sugar while continuing to whip eggs until ribbony. Fold in cream, milk, vanilla extract, root beer extract until evenly mixed.
• Freeze in ice cream maker according to manufacturer's directions, about 30 minutes.

ROOT BEER FLOATS

Steps:

• Place a few scoops of vanilla ice cream into 2 tall float glasses. Pour the root beer and bourbon, if using, over the ice cream and top with a dollop of whipped cream.

ROOT BEER FLOAT

Steps:

• Use a tall glass, preferably a float glass or a beer stein. Freeze your glasses prior to use for an extra frosty experience.
• Add the ice cream to the glass and pour the root beer in slowly at an angle to reduce fizz and risk of overflow.
• Top with whipped cream and a cherry.

ROOT BEER FLOAT ICE CREAM CAKE RECIPE

Steps:

• Remove the vanilla ice cream from the freezer and allow it to soften at room temperature. Line a 9"x2" cake pan with plastic wrap, making sure that you have a fair amount of overhang. Using a spatula, carefully spread the ice cream so that you have a nice even layer. Cover and place in the freezer to firm up, about 2 hours.
• Meanwhile, in a saucepan set over medium heat, combine the cocoa powder, sugars, root beer and butter. Heat until the butter has melted. Remove from the heat and add the root beer extract. Allow to cool while preparing the remaining ingredients.
• Preheat your oven to 325°F. Line the bottoms of 2 9"x2" cake pans with parchment paper and then lightly coat with baking spray, set aside.
• In a large mixing bowl, combine slightly warm butter mixture with the eggs. Mix until the eggs are incorporated. Gradually add the flour, salt and baking soda. The batter will look slightly lumpy but that's ok.
• Pour into the prepared pans and bake for 30 minutes. Remove from the oven and allow the cakes to cool in the pans for 30 minutes, then remove them and allow them to cool completely on a wire rack.
• Whip the cream along with the powdered sugar, vanilla and salt until it is stiff.
• To assemble the cake, place one layer of chocolate cake onto a plate, cake stand, or cake round. Place the ice cream (with plastic wrap removed) onto the top of the cake. Place the other layer on top of the ice cream. Using a spatula, frost the top and sides of the cake with the whipped cream. Garnish with cherries and freeze until you're ready to eat it ?-This chocolate root beer cake is adapted from Baked: New Frontiers in Baking, inspired by Taste & Tell.

ROOT BEER FLOATS WITH HOMEMADE VANILLA ICE CREAM

Steps:

• For the vanilla ice cream: Whisk the eggs in a large mixing bowl. Whisk in the cream and milk, a little at a time, until incorporated; then add the sugar, a little at a time, whisking until completely dissolved.
• Pour the mixture into a glass bowl set over a pot of simmering water and cook, stirring occasionally, until thickened enough to coat the back of a spoon, about 40 minutes. Remove from the heat and stir in the vanilla. Let the ice cream base cool completely before adding it to an electric ice cream maker. Freeze according to manufacturer's instructions.
• For the root beer float: In a frosty mug, add 2 large scoops of the vanilla ice cream, then top off with root beer. Repeat with the remaining ice cream and root beer. Serve with large straws and spoons.

ROOT BEER ICE CREAM

Steps:

• In a large bowl, mix all ingredients together until sugar dissolves.
• Refrigerate mixture until well chilled (1-4 hours).
• Pour chilled mixture into ice cream machine.
• Freeze according to the manufacturer's instructions.
• After the ice cream is made, transfer to an airtight container, press a layer of plastic wrap on to the surface of the ice cream, cover tightly with the container lid.
• Place container in freezer until ready to serve.

THE BEST ROOT BEER FLOAT RECIPE

Steps:

• Pour 2 Tablespoons of melted vanilla ice cream in the bottom of your glasses.
• Top off with about 1/4 of the bottle of root beer.
• Add one scoop of ice cream to each glass and then slowly fill with root beer until the foam reaches the top rim of the glass.
• Plop in another scoop of ice cream. Spoon or pipe on a generous swirl of whipped cream, and then perch a drained maraschino cherry on top.
• Enjoy, and keep your bottle of root beer right next to you, because as you sip, you'll want to keep adding root beer. It's like a bottomless float!

ROOT BEER FLOAT

Steps:

• Pre-chill root beer, condensed milk, and ice cream maker canister.
• Combine root beer, condensed milk, and vanilla.
• Fill ice cream maker canister with root beer mixture.
• Freeze per ice cream maker's manufacturer's instructions.
• Enjoy!
• ****NOTE: Zaar's data base would not calculate FAT-FREE sweetened condensed milk! So, if made with FAT-FREE, the actual calorie count and fat content will be LOWER than calculated!****.